Rinse quinoa under cold water. Combine it with vegetable broth in a saucepan, bring to a boil, reduce heat, and simmer for 15 minutes. Fluff and cool slightly.

Heat olive oil in a skillet, add diced onion, and sauté for 5 minutes. Stir in garlic, bell peppers, corn, and black beans. Cook for an additional 5 minutes, then add cilantro, salt, and pepper.

In a mixing bowl, combine cooled quinoa and sautéed mixture. Fold in cheddar cheese, beaten egg, and breadcrumbs. Add spices and mix thoroughly.

Shape small portions into twists, about 4 inches long, and place on a lined baking sheet.

Preheat oven to 375°F (190°C) and bake twists for 20-25 minutes, flipping halfway.

Let cool briefly, then serve warm with salsa, guacamole, or hot sauce.